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Creamy Boursin Chicken Soup Recipe

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4 from 3 reviews

Creamy Boursin Chicken Soup is a comforting and flavorful dish featuring tender chicken, sautéed mushrooms, and orzo pasta in a rich garlic and herb Boursin cheese-infused broth. This easy stovetop soup combines savory seared chicken with a creamy texture and delightful herbaceous notes, perfect for a cozy meal any time of the year.

Ingredients

Chicken

  • 8 ounces skinless boneless chicken thighs or breasts, cut into bite-size pieces
  • Salt and black pepper, to taste
  • 1 tablespoon olive oil

Vegetables & Aromatics

  • 8 ounces mushrooms, sliced (cremini, baby bella, or mixed)
  • 1 small onion, diced
  • 2-3 cloves garlic, minced
  • ½ teaspoon fresh thyme or ½ teaspoon dried thyme

Liquids & Dairy

  • ½ cup dry white wine (optional, can substitute with broth)
  • 4 cups chicken broth
  • ¼ cup orzo pasta (more if you prefer thicker soup)
  • 1 (5.2 ounce) wheel Boursin cheese, garlic & herb or shallot & chive
  • ½ cup heavy cream or half-and-half (optional for extra richness)
  • 2 tablespoons butter

Instructions

  1. Sear the Chicken: Season the bite-size chicken pieces with salt and black pepper. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken and sear until browned and fully cooked, about 5-6 minutes. Remove the chicken from the pot and set aside.
  2. Sauté the Veggies: In the same pot, melt 2 tablespoons butter. Add the sliced mushrooms and cook them undisturbed for 3-4 minutes to get a golden sear. Then stir in the diced onion and cook until soft, about 5 minutes. Add the minced garlic and thyme, sautéing for an additional minute to release their aromas.
  3. Deglaze: Pour in ½ cup dry white wine, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes until the wine is mostly reduced, enhancing the soup’s depth of flavor.
  4. Simmer the Soup: Add 4 cups of chicken broth and bring the mixture to a boil. Stir in ¼ cup of orzo pasta, then reduce the heat to medium and allow it to simmer for 8-10 minutes until the orzo is tender and cooked through.
  5. Add Creaminess: Stir in the entire wheel of Boursin cheese until fully melted and incorporated into the soup. Return the cooked chicken to the pot. If desired, add ½ cup heavy cream or half-and-half for an extra creamy texture. Simmer for another 2-3 minutes to heat everything through.
  6. Taste and Finish: Season the soup with additional salt and black pepper to your liking. Optionally garnish with chopped parsley, lemon zest, or grated parmesan cheese to add brightness and enhance the flavors before serving.

Notes

  • Make it Keto/Low-Carb: Omit the orzo pasta to reduce carbs significantly.
  • Make it Paleo: Substitute orzo with cauliflower rice or zucchini noodles, use ghee instead of butter, and omit heavy cream.
  • Make it Whole30: Use compliant chicken broth and ghee instead of butter, omit both orzo and heavy cream, and substitute Boursin cheese with a homemade herb cashew cream.
  • Make it Gluten-Free: Replace orzo pasta with gluten-free pasta or rice.
  • Make it Dairy-Free: Use dairy-free butter substitutes, omit heavy cream, and swap Boursin for a dairy-free herb cheese or nutritional yeast-based sauce.
  • Storage Tips: Keep refrigerated for 3-4 days. Orzo will absorb liquid over time, so add broth when reheating.

Find it online: https://flavorspath.com/creamy-boursin-chicken-soup-recipe/